Raspberry and White Chocolate Cheesecake (16/12/22)

So we are heading towards Christmas at the speed of light and I was trying to figure out a suitably festive recipe and then I realised, so is everyone else in every magazine and online!! So I have chosen the dessert that has made our Christmas dinner list every year for the last decade at least. It’s the pudding my husband would request for his last meal apparently! Chuffed with that as he loves fruit cake but worried he may be contemplating a life of crime 😂 I’m unsure where I got the original recipe, it was a magazine but no idea which one so I am sharing one from Jane’s Patisserie which is very similar. This can be prepared either Christmas eve or even the night before and serves 8-10. My daughter was standing chatting to me as I was making this cheesecake and, even though I was face to face with her, I never realised she was popping into her mouth the rasps I had held back for decoration!! This wee puckle in the photo is all I managed to save.

Raspberry and White Chocolate Cheesecake


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 250 g white chocolate
  • 500 g full fat cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 250 g fresh raspberries


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 100 g white chocolate
  • 12 fresh raspberries


For the Biscuit Base

  1. Blitz the biscuits either by putting them in a sturdy bag and hitting with your rolling pin or in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl. 
  2. Tip the biscuits into a 8″/20cm deep springform tin and press down firmly.

For the Cheesecake Filling

  1. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.
  2. With your mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth. Pour in the double cream and whisk until thick!
  3. Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. 
  4. Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

For the Decoration (Optional)

  1. Once set, decorate.  Add fresh raspberries and drizzle over the melted white chocolate.

Recipe by Janes Patisserie

Photo by M Campbell

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